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This crustless quiche is my answer for a light yet satisfying meal when I want something fresh fast and fuss free. I first made it during a weekend brunch when I was low on time and high on tomatoes and basil. It delivers everything I love about quiche without the work of a crust.
I made this while experimenting with Caprese flavors and it instantly became my brunch go to
Ingredients
- Grape tomatoes: add sweetness and moisture use firm ones that are not too watery
- Fresh basil: brings aromatic brightness use unblemished leaves for the best punch
- Garlic: gives sharp savoriness fresh is best but jarred works in a pinch
- Eggs: form the creamy structure use room temperature eggs for a smooth custard
- Almond milk: keeps it dairy light while adding moisture but any milk works
- Fresh mozzarella cheese: melts beautifully and adds richness pat dry to avoid watery results
- Sea salt and black pepper: bring the flavor together keep it simple and balanced
Step-by-Step Instructions
- Sauté the Filling:
- In a large bowl combine halved grape tomatoes chopped basil minced garlic and mozzarella cheese until evenly distributed
- Prepare the Baking Dish:
- Lightly grease a round pie pan or square baking dish and transfer the tomato basil mixture into it spreading it out
- Whisk the Egg Base:
- Wipe the mixing bowl clean then crack in the eggs and add almond milk sea salt and black pepper Whisk until fully smooth and frothy
- Pour and Bake:
- Slowly pour the egg mixture over the tomato cheese filling in the pan Bake in a preheated oven at 350 degrees Fahrenheit for about 30 to 35 minutes until the center is slightly jiggly
- Add Final Cheese and Finish Baking:
- Sprinkle additional mozzarella on top and return to the oven for 5 to 10 more minutes until golden on top and set in the middle A knife inserted should come out clean
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Storage Tips
Store leftovers in an airtight container in the fridge for up to four days Reheat in the oven for best texture as the microwave can dry it out
Ingredient Substitutions
Any milk works including dairy coconut or oat Cheese can be shredded mozzarella feta or cheddar Add cooked meats or sauteed veggies like spinach or zucchini for variety
Serving Suggestions
Serve with a side of arugula salad or roasted potatoes Drizzle balsamic glaze or sprinkle chili flakes for extra flair
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Cultural and Historical Context
Quiche originated in France and traditionally includes a pastry crust This crustless version simplifies the dish making it popular in low carb and keto lifestyles while still honoring its French roots
Frequently Asked Questions About Recipes
- → Can I use a different type of cheese?
Yes, you can swap mozzarella for cheddar, feta, Swiss, or any cheese you enjoy. Just ensure it's a meltable variety for best results.
- → Do I need to pre-cook vegetables?
Only if they’re dense or release water when cooking. Tomatoes and basil don’t need pre-cooking, but broccoli or spinach should be sautéed first.
- → How can I prevent a watery texture?
Use low-moisture ingredients, pat wet cheese like fresh mozzarella dry, and avoid overbaking to maintain a creamy texture without excess liquid.
- → Can I make it ahead of time?
Absolutely. Assemble it the day before and bake fresh, or cook in advance and refrigerate for up to 4 days. Reheat gently in the oven.
- → Is this suitable for freezing?
Yes, you can freeze the whole quiche or individual slices for up to 3 months. Wrap tightly and thaw overnight in the fridge before reheating.
- → Can I make it dairy-free?
Yes, use dairy-free milk like almond or coconut and substitute a plant-based cheese. The texture and flavor may vary slightly but it will still set well.